- Main Dishes, Poultry
2 cups whole wheat pretzels
1 cup whole wheat bread crumbs
1-1/5 pounds organic turkey breast, sliced into 1/2-inch cutlets
2 Tbsp butter
3 Tbsp light olive oil or canola oil
Paper towels for draining
For Greek yogurt ranch dressing:
1 cup non- or low-fat Greek milk yogurt (or yogurt of choice)
2 Tbsp fresh chives, finely chopped
1 Tbsp fresh parsley, finely chopped
1/2 tsp garlic powder (or 1 small garlic clove, minced)
1 Tbsp lemon juice
1 tsp honey
1/2 tsp Dijon mustard
Kosher salt to taste
- Place pretzels in a food processor and pulse until finely broken down into small pieces.
- Combine with bread crumbs and mix well; taste for salt, as some pretzels already have a good amount on them. Place pretzel crumb mixture in a shallow baking dish to give you room to work.
- Place one turkey cutlet on pretzel crumbs, and roll over to cover both sides. Firmly press crumb mix into turkey cutlet. This will flatten your turkey cutlet to a little over a quarter of an inch, making cooking time a breeze. Set aside on a baking sheet. Repeat with the rest of your turkey cutlets.
- In heavy-bottomed skillet, heat oil over medium-high heat. Add 3-4 cutlets and 1 Tbsp of butter and cook for 2 minutes before turning over. Add remaining 1Tbsp of butter when you turn over the cutlets, and cook for an additional 2 minutes. Drain on paper towels and repeat if necessary.
For Greek Yogurt Ranch Dressing:
Whisk all ingredients and store in the fridge up to 4 days, if it lasts that long!
Prep time: about 15 minutes
Cooking time: less than 10 minutes